Spinach baguette-You Are Foodie

By Phyllis
7

Spinach baguette

Baguette, a very healthy bread. Its ingredients do not add any sugar, so the corresponding calories are much lower. It is also suitable for daily use as a staple food.

Main Ingredients

Auxiliary Ingredients

Fresh spinach 150g
Warm water at about 35 degrees 225 ml
yeast powder 4 g
low-gluten flour 75 g

1、 These materials can be used to make three 20cm long baguettes.2、 If you don't have a temperature agent, you can try it with your hand. You can feel it is equal to your body temperature.3、 When you add crushed spinach to the dough, it may stick to the panel. You can use some dry noodles, but remember not to put too much, so as not to affect the softness and hardness of the dough.4、 If there is no magic stick mold, you can use an ordinary baking pan.5、 When cutting bread, make sure to cut it before baking. Don't row too early, or the dough will come together again.6、 All kinds of fresh vegetable juice and fruit dregs will retain a lot of dietary fiber. You can knead the remaining fruit residue into the dough of this bread and bake it into various flavors of baguettes. It is not only not a waste of food materials, but also delicious and healthy.When you are cooking this delicious food, you can add "leyou517" on wechat for questions. I will answer them carefully one by one.

Step 1 . Prepare the ingredients. Main ingredients: 300g high gluten flour, 75g low gluten flour, 3G salt, 4G dry yeast powder, 5ml olive oil, 225ml warm water at about 35 ℃, 2G lemon juice. Auxiliary ingredients: 150g fresh spinach.

Step 2 . Put all the main ingredients into the toaster.

Step 3 . Select the dough mixing key (about 30 minutes), knead the dough until the surface is smooth, and then stop and wait for fermentation.

Step 4 . Prepare excipients while the dough is fermenting. Blanch the spinach in boiling water, take it out and cool it, then screw out the water with force, and cut it into pieces for standby.

Step 5 . When the dough is fermented to twice the original volume, it indicates that the first fermentation is ready.

Step 6 . Take the dough out of the toaster and press it with your fist to exhaust the gas.

Step 7 . Wrap the crushed spinach in the dough and knead until the spinach and the dough blend evenly.

Step 8 . Divide the dough into three equal parts of dough and let it stand for 15 minutes.

Step 9 . Take a small piece of dough and roll it into a 20cm*10cm rectangular cake.

Step 10 . Roll up the dough cake from one side, and then pinch the gap with your hands. As shown in the figure

Step 11 . Put the dough into the stick mold.

Step 12 . Carry out the second fermentation, and then make three oblique cuts on the surface of the bread.

Step 13 . Heat the oven for 250 degrees and heat it for 200 degrees. After preheating for five minutes, put the bread into the bottom of the oven, and then put an empty baking pan on the top of the oven, which is filled with about 50 ml of hot water. Cover and bake for about 20 minutes, then take out the top empty baking pan, cover and bake for another 20 minutes.

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